This Raspberry Almond Cheesecake is a sweet treat that looks as good as it tastes! Creamy cheesecake meets fresh raspberries and crunchy almonds for a lovely bite.
Making this cheesecake feels like magic! The blend of flavors is so yummy that it disappears faster than I can say “cheesecake.” Perfect for any gathering, trust me!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the classic choice for cheesecake crust. If you want a gluten-free option, try using crushed oats, almond flour, or gluten-free graham crackers. I love the bit of crunch from the chopped almonds in the crust!
Raspberries: Fresh raspberries work great, but frozen raspberries are just as good and often more affordable! If you can’t find raspberries, blueberries or strawberries can also make a tasty swirl.
Cream Cheese: Opt for full-fat cream cheese for the best creaminess. Low-fat can be used, but the texture might be a bit less smooth. Consider a dairy-free option like cashew cream for a vegan twist!
Sour Cream: Instead of sour cream, Greek yogurt offers similar tanginess and texture. For a dairy-free alternative, look for plant-based yogurt.
How Do I Get a Smooth Cheesecake Filling?
A smooth cheesecake filling is key to a perfect texture. First, ensure your cream cheese is at room temperature for easier blending. When mixing, beat just until combined; avoid overmixing as it can add air and cause cracking!
- Start with softened cream cheese and sugar, beating until smooth.
- Add in sour cream and mix until well blended.
- Add eggs one at a time, mixing on low speed just until combined.
- Stir in vanilla and almond meal gently with a spatula.
Remember to scrape down the sides of the bowl to ensure everything is well mixed. Following these steps will lead to a rich, creamy, and delightful cheesecake.
Raspberry Almond Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, melted
- ¼ cup finely chopped almonds
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup almond meal or finely ground almonds
For Topping:
- 2 tablespoons sliced almonds, toasted
- Whole raspberries (optional)
How Much Time Will You Need?
This delicious Raspberry Almond Cheesecake will take about 30 minutes of active preparation time, plus approximately 1 hour of baking time. After baking, you’ll want to let it cool to room temperature and then chill in the refrigerator for at least 4 hours or overnight to let the flavors meld and the cheesecake set properly.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Grab your 9-inch springform pan and grease it lightly to ensure the cheesecake comes out easily later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and finely chopped almonds. Stir until everything is combined well. Press this mixture into the bottom of your springform pan evenly, creating a nice base for your cheesecake. Pop it in the oven and bake for about 10 minutes. When done, take it out and let it cool slightly.
3. Prepare the Raspberry Swirl:
In a small saucepan, add the raspberries, sugar, and lemon juice. Cook over medium heat while stirring until the raspberries break down and the mixture thickens, which should take about 5 minutes. If you prefer a smoother texture, you can strain the mixture to remove any seeds. Let it cool before using.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Then, mix in the sour cream until well combined. Add the eggs, one at a time, mixing on low speed just until combined after each addition. Finally, stir in the vanilla extract and almond meal gently.
5. Layer the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Next, drop half of the raspberry swirl on top and use a knife to gently swirl it through the batter for a marbled effect. Pour the remaining cheesecake batter on top and repeat the swirling process with the rest of the raspberry sauce.
6. Bake the Cheesecake:
Transfer your cheesecake to the oven and bake for about 55-65 minutes. You want the center to be just set but still a bit jiggly—don’t worry, it will firm up as it cools.
7. Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool to room temperature. After cooling, cover it and place it in the refrigerator for at least 4 hours or overnight for best results.
8. Serve and Enjoy:
Before you serve your cheesecake, sprinkle sliced almonds on top for a lovely crunch. You can also add some whole raspberries for a beautiful presentation. Slice it up and enjoy this delicious Raspberry Almond Cheesecake!
Can I Use Different Nuts in the Crust?
Absolutely! While almonds add a lovely flavor, you can substitute them with walnuts, pecans, or even pistachios for a unique twist. Simply chop them finely and mix into the crust mixture as directed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Cheesecake Without Eggs?
Yes! You can use a substitute like 1/4 cup of unsweetened applesauce or a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Just keep in mind that the texture will be slightly different, but it will still taste delicious!
What Should I Do If My Cheesecake Cracks?
Cracking can happen, but it’s not the end of the world! To help prevent this, avoid overmixing and ensure the cheesecake is baked at a low temperature. If cracks do appear, consider topping with the raspberry swirl or whipped cream to cover them up — no one will notice!
